Saturday, May 29, 2010

Weekend things....

Mowing, trimming, pulling weeds, and spraying dandelions....

...checking in on the baby robins.
They've really grown some feathers in the past few days
and their mouths pop open when I rustle in the tree.

It's rhubarb time!  Mine is still fairly short, but these stalks were harvested
from my parents' plants.  It's huge and juicy!

I decided to make a rhubarb pie (our favorite)
and chopped up the rest with some frozen strawberries for 
Rhubarb-Strawberry Jam (or sauce, if you please).

I love this stuff on just about anything,
but especially over vanilla ice cream!
MMMMmmmmm
Spring on a spoon!
Just in case you'd like to try the recipe, 
I made it up, using bits from various recipes.
..........................................................................
Rhubarb-Strawberry Jam

5 cups chopped rhubarb
1 cup chopped strawberries (you may add more)
2 1/2 to 3 cups sugar (depending on your tastes)
juice of one fresh lemon
*red food coloring (opt)

Combine all ingredients in a large stainless steel pot.  Allow it to sit at room temp for an hour or more to allow the sugar and fruit to juice up.  Bring the pot to a good boil and continue it for 10 minutes and reduce heat to medium-low to simmer.  Simmer and stir until it is thick, approximately half an hour or more.  Ladle into clean jars, add lids and set aside in a non-drafty area to allow the jars of jam to cool and seal.  You'll hear a *pop* when they seal.  When you press your finger on the top of the jar lid, it should not move if it is sealed.  If it pops up and down, your jar is not sealed.
Any jars that don't seal, put into the fridge and use first.
Serve over cakes or ice cream,
over hot cereal, on toast or biscuits.

*I sometimes add a drop or two of red food coloring for a little extra color, but it is not a necessity since the strawberries add color.

10 comments:

  1. The rhubarb/strawberry jam sounds super wonderful to me...my favorite! Your feet look about like me..I have been out washing my windows today, inside and out, even the very high ones, good thing I loved to climb as a kid! LOL Come say hi :D

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  2. Jody,
    That's so funny! I spent the day baking up a storm with my rhubarb and was planning to blog about it, although I am too tired now. I will have to post some recipes next week. The rhubarb custard pie was my favourite....we had it tonight.
    Looks like you had a productive day as well!
    Great looking food!
    Will have to try your recipes!
    Joanne

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  3. Quick question:
    Can you tell me which cookbook you have displayed.
    Conserves is the term British people use for jams...just curious.
    Joanne

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  4. Hi J!
    I've been looking over the fence, coveting my neighbor's rhubarb! She always shares and then I make sauce and gobble it up. Oh, how I love rhubarb pie, but nobody else around here does and that's a bit too much pie for Pom Pom! I'm putting in an order for one when I go to Washington in July. My mom and dad adore it, too!
    You mow in your Birks?
    I'm planting snapdragons and petunias today - and tomatoes and peppers.

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  5. Yummm, busy girl. Thank you for sharing xoxoxo Clarice

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  6. Oh Ms. Gumbo! It looks like you've been so busy since I've been gone to market. Spring has truly sprung on the prairie -- did you have that awful hot weather that we had in Minneapolis last week? I couldn't believe temps in the 90's in MAY!!! Your little robin's nest looks so fun -- thanks for sharing the growth with us!

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  7. I remember the first time I made rhubarb pie--I was shocked by how much sugar I had to add. But it's such a lovely plant, isn't it? I've never grown it, but might some day.

    frances

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  8. Julie,
    It was SO wet when I mowed that I felt I was walking in green goo.

    Joanne,

    I baked bread and rolls too and O Henry Bars. It was very cool outside so I thought it was a perfect day to catch up on my baking. The book you see in the picture is the Ball Blue Book (of preserving). It's an old book from the 1980's I'm sure.

    Pom Pom,
    I am SO glad that my family loves rhubarb pie, because I would probably make it for myself and my fanny would see the results of it!! I like rhubarb sauce just plain too. Yum. I'm glad you have a nice neighbor who shares!

    Normally.....I do not mow in Birks, but this is an old, old pair (I mean really old) and they are about to resign and go to heaven. I like to wear them as much as I can because I mow two large yards and my feet need all the comfort they can get when I'm walking. I try to take good care of my feet as far as support and comfort. I need to find something sandal-y that I can wear to mow....maybe croc sandals? Have you ever tried them?

    Clarice,
    The pie is always YUMMMmmm.

    Thimbleanna,
    Yes, I've been a busy bee. We only had one hot day (90*) last week. And humid! I'll be sharing more pics as the robins grow up and fledge.

    I love reading your comments everybody! Thank you!

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  9. Lefty,

    Yes, you need quite a good bit of sugar to sweeten up rhubarb. I took a bit of raw rhubarb once I stirred in the sugar just to get a taste of my childhood. We used to carry a big stalk of rhubarb and dip it into a bowl of sugar back in the day. I rather liked it! They are wonderful plants, I think, and they grow on the northern prairies which says a lot.

    Jody

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  10. Yum, I'm the only one in my family who likes Rhubarb pie. Can't justify eating a whole pie myself so I go without :( Have a wonderful day!

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I love reading your comments. Thanks for stopping in.

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